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Oven Firing for Bread

The video bellow shows oven firing for bread.

Depending on the regularity of use, the weather and the size of the loaves the firing could last from 30 minutes to 1 ½ hours. If the oven is used often – every few days – the firing time is shorter. If the bread loaves are large the firing is longer.

The wood must be dry and it is advisable to use thin branches, so that an even heating of the walls and the floor takes place.

For information on oven building classes by Mark Dymiotis visit the CAE website

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The traditional Mediterranean Diet

The traditional Mediterranean diet (i.e. the diet of this region before the 1960’s) is promoted as healthy and protective against disease. The Greek diet is regarded as the prototype Mediterranean diet. Traditionally, due to their dietary and lifestyle practices, the Greeks have very good health and life expectancy – without an expensive health care system. In Greece, the people of the island of Crete have a better health record and perhaps not surprisingly, the highest consumption of olive oil (25 litres per capita) in the world.

The Greek traditional diet is based largely on fresh, unprocessed seasonal plant foods. It is low in saturated fat and high in dietary fibre, starch, antioxidant vitamins (from cereals, fruit and vegetables) and polyphenols (from wine and olive oil).